2 ounces Shiitake Mushrooms, soaked and thinly sliced
2 tablespoons Chives, or Chinese flowering chives
2 teaspoons Sesame Oil
3 cups Bean Sprouts
In a large bowl, mix all of the marinade ingredient and add in the chicken.
Bring a large pan of water to the boil and cook the egg noodles for a few minutes before submerging them into a bowl of ice water, blanching them. Drain them well.
Once the noodles are dried, line a baking sheet with foil and spread the noodles on it.
Heat your oven grill to medium heat and grill the noodles for about 5 minutes on each side to crisp them up, but do not allow them to burn. Set aside.
Heat a wok over high heat. Add in the stock and bring to the boil. Add in the ginger, onions and mushrooms and cook for 1 minute. Add in the chicken, cooking for 2 minutes. Add in the flowering chives and sesame oil, stirring and cooking for another minute.
Remove wok from the heat and add in the bean sprouts. Season with black pepper to taste and pour the mixture over the noodles before serving.